Sun-Dried Tomato Venison Meatballs

15 Mar

We don’t really eat red meat…

However, our step brother personally shot a deer himself and got the meat processed. So since we know exactly where the meat is from and how it was processed, we deemed it suitable for our consumption. So we’ve had this ground venison frozen in our freezer for a few months unable to find a good way to use it. Until now….

Sun-Dried Tomato Venison Meatballs (makes approximately 21 meatballs)

1 lb. ground venison (ground turkey would be a suitable alternative)
3 tablespoons of sun-dried tomatoes
3/4 cup of whole wheat breadcrumbs
1 cup of spinach, chopped
A dash of salt & pepper
1 teaspoon of garlic power
1/2 cup of egg beaters (or 2 eggs)
1/4 cup of grated parmesan cheese

1. Preheat oven to 425 degrees.
2. Combine all ingredients together in a bowl until thoroughly mixed.


3. Form meatballs using the ratio of 2 tablespoons of mixture per meatball
4. Bake meatballs for 20-25 minutes. Watch them carefully to make sure they do not burn on the bottom.

We enjoyed these meatballs multiple times throughout the week. We served them one night over whole wheat pasta, made multiple salads with them, and froze a couple for a later date. Our favorite way to enjoy these was definitely on salads!

Today is the day we have been waiting for the past five weeks. Tonight is our initiation for Phi Sigma Sigma. Check in on Monday to hear just how magnificent our weekend was! Hope you all have a fabulous and fun weekend celebrating St. Patricks day! We know we will 😉

What are your thoughts on venison? Have you ever made a recipe with venison before?


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